For the stuffed cannelloni, boil water in a small saucepan, cook the pasta in it for about 5 minutes until soft and drain.
In the meantime, purée the liver with the paradeis pulp, butter, spices and breadcrumbs in a blender. Fill this mixture into the cannelloni.
Cut a tomato into eighths, place 1/8 on each cannelloni opening, sprinkle with cheese. Place the filled canneloni in oiled aluminum foil and bake in the oven at 220 °C for 15 minutes. Leave to cool a little.
This recipe is intended as a baby food for young children.
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